Best 2 Slow Cooker Machaca Recipes
**Machaca con Huevo:** A Savory Dish from Northern Mexico
Machaca con Huevo is a traditional Mexican dish originating from the northern state of Nuevo León. This flavorful dish consists of shredded beef that has been slowly braised in a flavorful sauce, typically made with tomatoes, chiles, and spices, until tender and flavorful. It is then combined with scrambled eggs and served with warm tortillas, beans, and a variety of accompaniments such as guacamole, salsa, and sour cream. Machaca is a versatile dish that can be enjoyed for breakfast, lunch, or dinner and is a staple in many Mexican households.
The beauty of Machaca con Huevo lies in its simplicity and adaptability. This recipe allows for personal preferences and creativity, as you can adjust the spiciness level by choosing different types of chiles, add your favorite vegetables to the sauce, or experiment with different types of meat. This article presents a collection of Machaca con Huevo recipes that cater to diverse tastes and dietary preferences. From traditional recipes using beef to vegetarian and vegan variations, these recipes provide a culinary journey through the flavors of northern Mexico. Whether you're a seasoned cook or a beginner looking to explore new dishes, this article has something for everyone. So, prepare your taste buds for a delightful adventure as we delve into the world of Machaca con Huevo.
SLOW-COOKER BRAISED BRISKET (MACHACA)
Provided by Marcela Valladolid
Categories main-dish
Time 14h15m
Yield About 10 cups
Number Of Ingredients 24
Steps:
- For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
- Allow the meat to come to room temperature. Drain the meat and discard the marinade.
- For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
- Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
- The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
- For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
- Serve with lime wedges on the side for squeezing over the top.
SLOW COOKER MACHACA
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Provided by TucsonMom
Categories World Cuisine Recipes Latin American Mexican
Time 12h5m
Yield 10
Number Of Ingredients 6
Steps:
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g
Tips:
- Choose the right cut of beef. For machaca, you'll want a tough cut of beef that will hold up to the long cooking time. Good options include flank steak, skirt steak, or chuck roast.
- Slice the beef against the grain. This will help the meat to cook more evenly and tenderize it.
- Marinating the beef in a mixture of chili peppers, garlic, and spices will help to infuse it with flavor.
- Cook the beef on low heat for a long time. This will help to break down the connective tissue and make the meat tender.
- Shred the beef with two forks or your fingers before serving.
Conclusion:
Machaca is a delicious and versatile dish that can be used in a variety of ways. It can be served as a main course, a filling for tacos or burritos, or as an ingredient in soups and stews. It is a great way to use up leftover beef and a great way to feed a crowd.
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